How do I make the filling?

Lightly brown finely chopped onion (1 tsp) in 1 spoon of butter, stir in 4 spoons of chopped mushroom, and let it cook until all moisture has evaporated. Add salt, pepper, nutmeg, and 1 tbsp of finely chopped parsley. Mix with the hard-boiled egg yolks rubbed through a sieve – equal parts yolk and mushroom mixture.

Which sauce is used over the eggs?

A little light wine sauce or French white sauce. Then grated cheese is sprinkled over, and it is drizzled with a little melted butter.

How long should the dish stay in the oven?

Just a couple of minutes in a hot oven – enough for the cheese to melt and the dish to gratinate, since everything is already cooked.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 11, in the chapter on warm and cold small dishes/egg dishes.

Egg supper dish

Erken's supper dish of hard-boiled eggs filled with sieved egg yolk mixed with butter-fried onion and mushroom, covered with white sauce and grated cheese and briefly gratinated in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 11 (falt i det fri)

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About the dish

From the chapter "Warm and cold small dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914). A small supper dish of filled, gratinated eggs – a classic in the bourgeois household.

How to make it

1
Halve the eggs
Cut the hard-boiled eggs in two lengthwise. Take out the yolks and rub them through a sieve.
2
Make the filling
Lightly brown the finely chopped onion in the butter, stir in the chopped mushrooms, and let it cook until all moisture has evaporated. Add the seasonings and parsley.
3
Mix
Mix the sieved egg yolk with an equal amount of the mushroom mixture and stir everything well together.
4
Fill and lay up
Fill the empty egg whites with the mixture and place them in a buttered ovenproof dish.
5
Gratinate
Cover with a little light wine sauce or French white sauce, sprinkle over grated cheese, and drizzle a little melted butter over. Place the dish in a hot oven (about 225 °C (435 °F)) for a couple of minutes until the surface is golden.

Changes from the original

The number of eggs is not given in the original; here set to 6 for 4 people. "Spoons"/"spoon" is interpreted as tablespoons and converted to deciliters/grams where natural. Units are modernized, spelling kept in the transcription.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 11) → 1949 (korrekturlest, s. 14)~48% av teksten endretfjernetlagt til

~~Haardkokte~~ Egge-aftenrett. Hårdkokte egg 4 ~~skeer~~ skjeer ophakket champignons 1 ~~ske~~ skje smør 1 ~~teske~~ teskje løk 1 ~~spiseske finhakket~~ spiseskje finklippet persille salt, pepper, muskat. De ~~haardkokte~~ hårdkokte egg skjæres ~~paa~~ på langs i to ~~dele; blommerne tages~~ deler; plom mene tas ut og ~~gnides gjennem sigt; tilsættes~~ gnis gjen nem sikt; tilsettes like meget av følgende blanding: den ~~finhakkede~~ fin hakkede løk brunes ~~let~~ lett i ~~smørret,~~ smø ret, irøres ~~den~~ de hakkede ~~champignons, sættes~~ cham pignons, settes over ~~varmen,~~ varmen til ~~al fugtighet~~ all fuktighet er fordampet, ~~tilsættes~~ tilsettes krydderier og persille; alt blandes godt. De tomme eggehviter ~~fyldes~~ fylles med ~~blandingen, lægges~~ blan dingen, legges i et smurt fat, ~~dækkes~~ dekkes med litt lys vinsaus eller fransk hvit saus, strøes med reven ost og dryppes med litt smeltet smør. ~~Sættes~~ Settes et par minutter i varm ovn.

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Frequently asked questions

How do I make the filling?: Lightly brown finely chopped onion (1 tsp) in 1 spoon of butter, stir in 4 spoons of chopped mushroom, and let it cook until all moisture has evaporated. Add salt, pepper, nutmeg, and 1 tbsp of finely chopped parsley. Mix with the hard-boiled egg yolks rubbed through a sieve – equal parts yolk and mushroom mixture.
Which sauce is used over the eggs?: A little light wine sauce or French white sauce. Then grated cheese is sprinkled over, and it is drizzled with a little melted butter.
How long should the dish stay in the oven?: Just a couple of minutes in a hot oven – enough for the cheese to melt and the dish to gratinate, since everything is already cooked.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 11, in the chapter on warm and cold small dishes/egg dishes.

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